Curried Parsnip Soup

Warm strong flavoured root vegetarian soup ideal as a starter or mid day snack.


  • 150ml (5 fl. Oz) Avonmore Fresh Cream
  • 1 tablespoon of vegetable oil
  • 3 young parsnips
  • 1 onion, finely chopped
  • 1 clove of garlic, chopped
  • 1 large or 2 small potatoes
  • 1 large or 2 small potatoes
  • 1 tablespoon curry paste
  • 1 litre (2 pints) chicken stock
  • Salt & Pepper


  1. Pre-heat the oven to 180ºC, 350ºF, gas mark 4
  2. Peel the parsnips and cut in half diagonally. Rub them with 1 tablespoon of vegetable oil and roast in the oven for 20 minutes. Roughly chop them when cool enough to handle
  3. Heat a large saucepan and add the vegetable oil, diced onion, garlic and curry paste, cook gently for 10 minutes
  4. Add the chopped parsnips and diced potatoes, pour in the chicken stock and allow to simmer for 15-20 minutes or until the vegetables are tender
  5. Whizz in the food processor until smooth, add cream, salt and pepper.
3.40 avg. rating (68% score) - 10 votes

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